Blackened Cajun Chicken Fettuccine Alfredo
This rich and satisfying pasta brings together tender chicken, bold spices, and a creamy Alfredo-style sauce for a dinner that feels both comforting and full of flavor. The chicken is flattened for even cooking, coated generously with a blend of blackened and Cajun seasonings, then seared in butter until beautifully darkened and cooked through.
The sauce starts with butter and fresh garlic, followed by heavy whipping cream, chicken broth, Parmesan cheese, and parsley. Once thickened, the fettuccine is tossed directly into the pan and the chicken is returned to the mix, creating a hearty, creamy dish with a spicy edge and plenty of savory depth.
Blackened Cajun Chicken Fettuccine Alfredo
Course: DinnerCuisine: American, Cajun-InspiredDifficulty: Medium4
servings15
minutes25
minutes~750
kcalIngredients
Boneless chicken breast
Fettuccine
1 cup heavy whipping cream
1 cup chicken broth
5 cloves garlic, minced
6 ounces Parmesan cheese, divided
4 tablespoons butter, divided
1 tablespoon blackened seasoning
1 tablespoon Cajun seasoning
Fresh parsley
Salt
Pepper
Directions
- Flatten the chicken
Place a layer of plastic wrap on a cutting board, set the chicken breasts on top, and cover them with another layer of plastic wrap. Pound the chicken until it is an even thickness. This helps it cook uniformly since one end of a breast is usually thicker than the other. - Measure the ingredients
Prepare the sauce components ahead of time. Have your heavy cream, chicken broth, minced garlic, Parmesan cheese, butter, blackened seasoning, and Cajun seasoning ready so everything can be added smoothly as you cook. - Combine the seasonings
Mix the Cajun seasoning and blackened seasoning together in a small bowl. This blend will give the chicken a deep, flavorful crust. - Season the chicken
Sprinkle the seasoning mixture generously over the chicken, rubbing it in to coat every surface. Flip and repeat so all sides are fully covered. - Sear the chicken
Heat a pan and melt two tablespoons of butter. Once melted and hot, place the chicken in the pan. Cook until seared and blackened on the outside and fully cooked inside, reaching about 165°F. - Remove and rest
Take the chicken out of the pan and set it aside on a cutting board while you prepare the sauce. - Start the Alfredo sauce
Add the remaining butter to the same pan and let it melt. - Cook the garlic
Add the minced garlic and stir it around just until fragrant, about 30 seconds. Be careful not to let it burn. - Add liquids
Pour in the heavy whipping cream and chicken broth, stirring well to combine. - Add cheese and parsley
Stir in half of the Parmesan cheese along with a handful of fresh parsley. Continue cooking until the cheese melts and the sauce begins to thicken. - Boost the flavor
Season the sauce with a little salt, pepper, and more Cajun seasoning, roughly about ½ to 1 teaspoon of each. Stir and let the sauce continue thickening. - Add the fettuccine
Place the cooked fettuccine into the pan and toss it in the sauce until well coated. - Return the chicken
Add the chicken back to the pan. You can keep the pieces whole or chop them and mix everything together. - Serve
Once everything is combined and heated through, plate the pasta and serve warm.
Recipe Video
Notes
- Keep a close eye on the garlic when it hits the pan—once it becomes fragrant, move quickly to the next step so it doesn’t burn and turn bitter.
